When I first gave up dairy products, I realized I also couldn’t have toffee or caramel. So imagine my delight when I discovered I could make dairy-free condensed milk. A whole forgotten world of sticky, gooey deliciousness suddenly opened up to me and these nutty bars were one of the first recipes I tried. Although the recipe makes 30 bars, be warned: they never seem to last long!
makes: 30 bars
preparation: 40 minutes
baking: 20 minutes
cooling: 1 hour
freeze: Yes
for the chocolate base
200g (7oz) dairy-free spread
50g (2oz) cocoa powder
300g (10½oz) dark brown sugar
2 large eggs, beaten
225g (8oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
for the caramel
300g (10½oz) mixed nuts (hazelnuts, pistachios, almonds, walnuts)
175g (6oz) dairy-free spread
115g (4oz) caster sugar
3 tbsp golden syrup
400g (14oz) Dairy-free Condensed Milk
equipment
20cm x 30cm (8 x 12 inch) baking tin
* Preheat the oven to 160°C/140°C fan/Gas 3. Grease and line the baking tin, leaving enough lining paper hanging over the edge so you can lift out the caramels easily.
* Toast all the nuts by spreading them out on a baking sheet and placing in the oven for 7 to 8 minutes. Remove from the oven and put to one side.
* Prepare the base. In a medium-sized heavy-based saucepan, melt the dairy-free spread over a medium heat, stir in the cocoa powder and then the sugar and stir until combined. Remove from the heat and stir in the eggs until combined.
* Stir in the sifted flour and xanthan gum. Spoon the mixture into the lined baking tin, making sure it is evenly distributed, and level with the back of a metal spoon.
* Bake in the oven for 20 minutes or until firm to the touch. Remove from the oven and leave to cool.
* To make the nutty caramel, place the dairy-free spread, sugar, golden syrup and condensed milk into a medium-sized heavy-based saucepan and heat gently until the sugar has dissolved.
* Bring to the boil and simmer for 10 to 15 minutes, stirring constantly, until the mixture becomes thick and dark in colour. Remove from the heat and leave to cool for 15 minutes.
* Stir the toasted mixed nuts into the caramel and spoon evenly over the cooled chocolate base. Place in the fridge to chill until firm.
* Cut into bars with a sharp knife and store in an airtight container in the fridge for up to seven days.
tip: Don’t let the caramel burn, as it will taste horrid and make a real mess. Stir constantly and if, like me, you get bored, read a book whilst you are doing it!